The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

12 ounce rolls

mcs's picture
mcs

12 ounce rolls

I thought this might be a nice idea for those of you looking for different ideas for your bread shaping.  I made these three breads into 12 ounce rolls.  It's a great size for freezing as it thaws relatively quickly, and also it's nice because you can eat the whole loaf before it gets stale since it's 'half sized'.  It'll also work well as a dinner loaf - just thaw, wrap in foil, then toss it in the oven during the last 10 minutes with whatever you're baking and you have a 'fresh baked' loaf to enjoy. From left to right, Multigrain, Eric's rye, Rustic White.  All three final proofed for 45 minutes and baked for 22 minutes at 410 (convection).  No bannetons were used, just free form loaves on parchment paper.
-Mark
12 ounce rolls12 ounce rolls

Comments

weavershouse's picture
weavershouse

Those are three perfect beauties.    Whose multigrain is that?                                         weavershouse

mcs's picture
mcs

weavershouse,
It's essentially Hamelman's multigrain.  I just changed it around a little to adjust the hydration to match the grains I'm using (all Bob's Red Mill).  I've also adjusted the biga/prefement on a few of my recipes so I can use the same biga for a few different doughs.  That way I only need to make 1 biga when I'm making a few different types of loaves.  Then I just split it up accordingly the next day.
-Mark

http://thebackhomebakery.com

Eli's picture
Eli

What freezer shelf life do you think they will have? I am never certain as to how to wrap 'em.

mcs's picture
mcs

 If you match your bread to fit in a Ziploc freezer bag, then it can keep 'forever'.  I just wait for them to fully cool, then put them in the freezer bags and squeeze out as much air as I can.  That seems to work well for us.
-Mark

http://thebackhomebakery.com

Eli's picture
Eli

I have only tried restaurant plastic wrap. I will give the bags a try. The plastic tends to slide around after a few days in the freezer.

Thanks Mark!

E

dmsnyder's picture
dmsnyder

I love the idea of making one meal-sized loaves. I bet they keep better than loaves cut it pieces before freezing.


David

holds99's picture
holds99

Beautiful loaves and perfect size for a meal.

Howard

mcs's picture
mcs

David,  you're right about them keeping well.  Plus you get the whole loaf experience each time you take one out (my wife gets both of the heels and that makes her happy).  And Howard, I too like the idea of finishing the loaf at a meal then you know you won't end up with anything too old.
-Mark

http://thebackhomebakery.com

ehanner's picture
ehanner

Just got back in the fray here. Those look like a nice selection to offer. Do they fit in a one Gallon bag?

Eric 

mcs's picture
mcs

Have you heard the story about how the roads our space shuttle travels on (during transport, not flight) is based on the width of a Roman chariot?  I think it's just internet folklore, but in the same manner, all of my baking is based on a one gallon Ziploc bag. 

-Mark

http://thebackhomebakery.com